Fall back in love with lunch: Chickpea, kale & paneer curry
I always get excited at the idea of Indian takeaway, but afterwards I often feel very full, very sleepy and wake up on the sofa three hours later. So this is my Australian update: a fresh, light curry you can make at home very easily with tinned chickpeas.
SERVES 4
2 tbsp light-flavoured oil
200g paneer cheese, cut into cubes
1 onion, chopped
3 garlic cloves, crushed
3cm piece fresh ginger, peeled and grated
1 tsp hot curry powder
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried chilli flakes
2 x 400g tins chickpeas, rinsed
300g curly kale, stalks removed, roughly shredded
400ml vegetable stock
juice of ½ lemon, plus extra wedges to serve
steamed white rice, to serve
- Heat a drizzle of oil in a large nonstick frying pan over medium heat. Fry the paneer until warmed through and browned on all sides, remove from the pan and set aside.
- Add the remaining oil to the pan and fry the onion for 5 minutes, or until soft. Add the garlic, ginger and spices and fry for 2 minutes, or until fragrant.
- Add the chickpeas, kale and stock, stir to coat in the spices then bubble until the kale is tender and the stock has been absorbed.
- Add the lemon juice, fold in the paneer and serve with steamed white rice and lemon wedges.